Crispy Okonomiyaki Delight: A Savory Japanese Pancake Recipe

Okonomiyaki, often dubbed as “Japanese savory pancakes,” is a delightful fusion of flavors and textures. Originating from Japan, these pancakes are customizable, making them a favorite across the globe. Whether you’re a seafood enthusiast or a vegetarian, Okonomiyaki offers endless possibilities to suit your taste buds.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup dashi stock
  • 2 eggs
  • 1 cup shredded cabbage
  • 1/2 cup chopped green onions
  • 1/4 cup tenkasu (tempura scraps)
  • 1/4 cup pickled ginger
  • 1/2 cup cooked protein (such as shrimp, squid, or diced pork belly)
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Bonito flakes (katsuobushi)
  • Aonori (dried seaweed flakes)

Steps

  1. Preparing the Batter:
    • Start by mixing 2 cups of all-purpose flour with 1 cup of dashi stock in a large bowl until smooth. Add 2 beaten eggs and continue to mix until the batter is well combined.
  2. Adding Ingredients:
    • Fold in 1 cup of shredded cabbage, 1/2 cup chopped green onions, 1/4 cup tenkasu (tempura scraps), and 1/4 cup pickled ginger into the batter. Mix thoroughly to distribute the ingredients evenly.
  3. Cooking Okonomiyaki:
    • Heat a non-stick frying pan over medium heat and lightly oil the surface. Pour a ladleful of batter onto the pan, spreading it into a round shape about 1 cm thick. Add your choice of cooked protein (shrimp, squid, or diced pork belly) on top of the batter.
  4. Flipping and Cooking:
    • Cook the Okonomiyaki for about 5-6 minutes on each side until golden brown and crispy. Use a spatula to carefully flip it over.
  5. Serving:
    • Once both sides are cooked and crispy, transfer the Okonomiyaki to a serving plate. Drizzle Okonomiyaki sauce and Japanese mayonnaise generously over the pancake. Sprinkle with bonito flakes (katsuobushi) and aonori (dried seaweed flakes) for extra flavor.

Tips for Variation

  1. Vegetarian Twist: Replace seafood or meat with extra vegetables like mushrooms or bell peppers.
  2. Cheese Lover’s Delight: Add grated cheese to the batter for a gooey, cheesy Okonomiyaki experience.
  3. Spicy Kick: Mix some Sriracha or chili paste into the batter for a spicy version.
  4. Kimchi Fusion: Incorporate chopped kimchi into the batter for a Korean-Japanese fusion twist.
  5. Egg Topping: Fry an egg and place it on top of the Okonomiyaki just before serving for a richer taste.
  6. Sweet Option: Drizzle maple syrup or honey instead of Okonomiyaki sauce for a sweet variation.

Macros

  • Calories: Approximately 350 per serving (varies based on ingredients and toppings)
  • Protein: Around 15g per serving
  • Carbohydrates: Approximately 40g per serving
  • Fat: Around 14g per serving

FAQs

  1. Can I make Okonomiyaki gluten-free?
    • Yes, you can substitute all-purpose flour with gluten-free flour and ensure your other ingredients are gluten-free as well.
  2. How do I store leftover Okonomiyaki?
    • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
  3. What can I use instead of dashi stock?
    • You can use vegetable broth or chicken broth as a substitute for dashi stock.
  4. Can I make Okonomiyaki without eggs?
    • Yes, you can skip the eggs or use a vegan egg substitute for a vegan-friendly version of Okonomiyaki.
  5. Where can I buy Okonomiyaki sauce and bonito flakes?
    • You can find Okonomiyaki sauce and bonito flakes at most Asian grocery stores or online.

Crispy Okonomiyaki Delight: A Savory Japanese Pancake Recipe

Carol
Okonomiyaki, often dubbed as “Japanese savory pancakes,” is a delightful fusion of flavors and textures. Originating from Japan, these pancakes are customizable, making them a favorite across the globe.
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Japanese
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup dashi stock
  • 2 eggs
  • 1 cup shredded cabbage
  • ½ cup chopped green onions
  • ¼ cup tenkasu tempura scraps
  • ¼ cup pickled ginger
  • ½ cup cooked protein such as shrimp, squid, or diced pork belly
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Bonito flakes katsuobushi
  • Aonori dried seaweed flakes

Instructions
 

Preparing the Batter:

  • Start by mixing 2 cups of all-purpose flour with 1 cup of dashi stock in a large bowl until smooth. Add 2 beaten eggs and continue to mix until the batter is well combined.

Adding Ingredients:

  • Fold in 1 cup of shredded cabbage, 1/2 cup chopped green onions, 1/4 cup tenkasu (tempura scraps), and 1/4 cup pickled ginger into the batter. Mix thoroughly to distribute the ingredients evenly.

Cooking Okonomiyaki:

  • Heat a non-stick frying pan over medium heat and lightly oil the surface. Pour a ladleful of batter onto the pan, spreading it into a round shape about 1 cm thick. Add your choice of cooked protein (shrimp, squid, or diced pork belly) on top of the batter.

Flipping and Cooking:

  • Cook the Okonomiyaki for about 5-6 minutes on each side until golden brown and crispy. Use a spatula to carefully flip it over.

Serving:

  • Once both sides are cooked and crispy, transfer the Okonomiyaki to a serving plate. Drizzle Okonomiyaki sauce and Japanese mayonnaise generously over the pancake. Sprinkle with bonito flakes (katsuobushi) and aonori (dried seaweed flakes) for extra flavor.
Keyword Crispy Okonomiyaki
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